I’m excited to share my Lebanese Meat Pies recipe that conceals an unexpected twist in the filling and a little-known flavor pairing that will make you want to read on.

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I can’t wait to show you my spin on sfeeha, those open faced Lebanese Meat Pies my family can’t stop at just one. I love how simple pantry staples like all purpose flour meet bold savory ground lamb to create something oddly addictive.

Are you ready guys to make with me an extra ordinary Lebanese crowd pleaser? Click below to watch my step by step tutorial” Video!

This recipe sits squarely in Lebanese Cuisine and looks fancier than it is. Stick with me, i’ll share little tricks that make every bite sing.

Ingredients

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All purpose flour gives structure and carbs, makes crust tender, not very nutritious.
Lamb or beef brings protein, fat and savory depth, can be rich and juicy.
Onion adds sweet sharp flavor, gives fiber and moisture, cooks down and softens.
Pomegranate molasses is sweet tart syrup, brightens filling with sour notes and tang.
Toasted pine nuts add buttery crunch, little protein, healthy fats, nice texture contrast.
Olive oil keeps dough soft and filling moist, adds fruity savory richness.
Sumac gives lemony sour finish, small pinch lifts flavors, classic Levantine touch.
Parsley adds fresh green herb brightness, small vitamin boost, pretty on top.

Ingredient Quantities

For the dough: 3 1/2 cups (420 g) all purpose flour

2 teaspoons instant dry yeast

1 teaspoon sugar

1 teaspoon fine salt

3/4 cup (180 ml) warm water

1/2 cup (120 ml) warm milk

3 tablespoons olive oil

1 large egg (for egg wash, optional)

For the filling: 1 lb (450 g) ground lamb or beef, 80/20 preferred

1 medium onion, very finely chopped (about 1 cup)

2 tablespoons tomato paste

2 tablespoons pomegranate molasses (optional but highly recommended)

1/4 cup pine nuts, toasted

2 tablespoons finely chopped fresh parsley

1 teaspoon fine salt

1/2 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil (for sautéing the filling)

1 tablespoon lemon juice (optional)

Garnish: 1 teaspoon sumac and extra chopped parsley (optional)

How to Make this

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1. In a big bowl whisk together 3 1/2 cups (420 g) flour, 2 tsp instant yeast, 1 tsp sugar and 1 tsp fine salt; stir in 3/4 cup warm water, 1/2 cup warm milk and 3 tbsp olive oil until it forms a shaggy dough, then knead 8 to 10 minutes on a floured surface until smooth and elastic.

2. Place dough in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm spot until doubled, about 1 to
1.5 hours.

3. While dough rises, toast 1/4 cup pine nuts in a dry skillet over medium heat until golden, watch them they brown fast, then set aside.

4. Heat 2 tbsp olive oil in a skillet over medium heat, add 1 very finely chopped onion and sauté until soft and just starting to brown, about 6 minutes. Add 1 lb (450 g) ground lamb or beef and cook, breaking up lumps, until no longer pink.

5. Stir in 2 tbsp tomato paste, 2 tbsp pomegranate molasses (if using), 1 tsp salt, 1/2 tsp ground allspice, 1/4 tsp ground cinnamon and 1/2 tsp black pepper; cook 2 to 3 minutes more so the flavors marry. Take off heat, fold in the toasted pine nuts and 2 tbsp finely chopped parsley, and if you like a little brightness add 1 tbsp lemon juice. Let filling cool to room temp.

6. Preheat oven to 450°F (230°C) and line baking sheets with parchment. Punch down the dough, divide into golf ball sized pieces (about 16 to 18 balls), and let them rest 10 minutes so they’re easier to shape.

7. Roll each ball into a 4 to 5 inch oval, press a thin strip of filling down the center leaving a border, then fold the long edges up and pinch the ends to make a little boat shape with exposed filling in the middle. Don’t overfill or they’ll leak.

8. If using, beat 1 large egg and brush the dough edges lightly for a glossy finish. Place pies on the prepared sheet about 1 inch apart.

9. Bake 10 to 15 minutes until crust is golden and meat is cooked through, rotate pans once for even browning. Remove from oven and let cool for a couple minutes so the filling firms up.

10. Sprinkle pies with 1 tsp sumac and extra chopped parsley before serving hot. Tip: make the filling a day ahead, it actually tastes better next day and assembly goes super fast.

Equipment Needed

1. Large mixing bowl, for whisking the dry ingredients and proofing the dough
2. Whisk, to combine flour, yeast, sugar and salt evenly
3. Measuring cups, spoons and a kitchen scale (grams are given)
4. Wooden spoon or sturdy spatula, for stirring the shaggy dough and the filling
5. Bench scraper or dough scraper, to knead, divide and lift dough pieces
6. Rolling pin, to roll balls into 4 to 5 inch ovals
7. Skillet, for toasting pine nuts and cooking the meat filling
8. Baking sheets lined with parchment, plus a pastry brush for the optional egg wash

FAQ

How long should I let the dough rise and what if it doesnt double? Let it rise in a warm spot for about one hour or until roughly doubled. If it wont rise, check your yeast by proofing a little in warm water with sugar first, or move the bowl to a slightly warmer place (like an oven with the light on). If it still lags, give it another 30 minutes, or start fresh with new yeast.

Can I use ground beef instead of lamb? Yes you can. Use a fattier mix (80/20) so the filling stays juicy, and taste for seasoning since beef can seem blander. If you want that tangy lift that lamb gives, add a splash of lemon juice or a little extra pomegranate molasses.

Why do my pies get soggy and how do I fix that? Sogginess comes from too much moisture in the filling or underbaked shells. Cook the onion and meat until most liquid has evaporated before you fill the dough. You can also cool the filling first, or sprinkle a tiny bit of fine breadcrumbs or semolina on the dough base to absorb extra juices.

Any tips for shaping so they look like the classic sfeeha? Don’t overfill. Roll portions into small ovals, flatten, add a tablespoon or two of filling in the center, fold the edges up and pinch the ends to make a little boat. Press the seam so it wont open while baking. An egg wash will give a nice shine but it isnt required.

Can I make these ahead or freeze them? Absolutely. You can freeze shaped unbaked pies on a tray, then bag them. Bake from frozen, adding a few extra minutes to the bake time. Baked sfeeha keep well too; reheat in a hot oven to crisp the crust back up.

No pomegranate molasses or sumac what can I use instead? If you dont have pomegranate molasses try a mix of lemon juice with a pinch of sugar or a bit of balsamic vinegar for sweet tang. For sumac, a squeeze of lemon over the finished pies gives a similar bright note.

Sfeeha (Lebanese Meat Pies) Recipe Substitutions and Variations

Ground lamb or beef – swap with ground turkey or chicken (leaner, so add 1 tbsp olive oil while cooking to keep it juicy), or use a plant based ground like Impossible/Beyond for a vegetarian flip. Dont forget lean meats need a little extra fat for that classic texture.
Pomegranate molasses – replace with 1 tbsp balsamic vinegar + 1 tsp honey or maple syrup for that sweet-tart punch, or simmer 1/4 cup pomegranate juice until syrupy. Works fine, but the taste will be a bit different.
Pine nuts – substitute toasted slivered almonds, chopped walnuts, or sunflower seeds if someone has a nut allergy. Toast them 3-5 minutes in a dry pan for best flavor.
All purpose flour – try half whole wheat pastry flour for a nuttier crust, or use a 1-to-1 gluten free flour blend (dough may be slightly denser, add 1-2 tbsp more water if needed). Yeast quantities stay the same.

Pro Tips

– Let the filling cool, even chill it for 20 to 30 minutes before stuffing so it firms up and wont weep into the dough. If it seems greasy, spoon off excess fat or briefly cook it down without a lid so the moisture reduces and the spices concentrate.

– Relax the dough after dividing, about 10 minutes, so it stretches easily and wont spring back while you shape. If it’s sticky, dust lightly with flour, but dont overdo it or the crust will be tough.

– Weigh or eyeball pieces to keep them consistent, about 35 to 40 grams each, and dont overfill the boats. Seal the ends with a firm pinch and a tiny dab of water or egg wash at the joins to stop leaks while baking.

– Preheat a baking sheet or pizza stone so bottoms get a quick blast of heat and crisp up, and rotate pans halfway for even color. If the edges brown too fast cover them loosely with foil, and if you want a less shiny finish brush with olive oil instead of egg wash.